Rhubarb Pie

• 2 pounds rhubarb, trimmed and cut into 1/2-inch pieces (about 6 1/2 cups)
• 1 1/3 cups granulated sugar
• 1/4 cup cornstarch
• Pinch of coarse salt
• 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
• All-purpose flour, for work surface
• Flaky Piecrust (recipe follows)
• 2 tablespoons unsalted butter, cut into pieces
• 1 tablespoon heavy cream
• 1 large egg yolk
• Fine sanding sugar, for sprinkling
• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 1/4 teaspoons salt
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
• 6 tablespoons cold vegetable shortening or lard, cut into pieces
• 1/2 cup ice water, plus more if needed
• (makes enough for one 9 1/2-inch double-crust pie or two 9- to 10-inch single-crust pies)

1. Preheat the oven to 375F, with a rack in lower third.
2. Stir together the rhubarb, granulated sugar, cornstarch, salt, and lemon zest and juice in a large bowl; set aside.
3. On a lightly floured surface, roll out 1 piece of dough to a 13-inch round, about 1/8 inch thick.
4. Fit into a 9 1/2-inch deep-dish glass pie plate.
5. Fill with rhubarb mixture, and dot with butter.
6. Refrigerate.
7. On a lightly floured surface, roll out remaining dough to a 13-inch round.
8. Drape over filling.
9. Trim edge to 1 inch.
10. Fold edge under, and crimp as desired.
11. Make five 2 1/2- to 3-inch slits in crust to vent.
12. Refrigerate 15 minutes.
13. Whisk cream and egg yolk in a small bowl.
14. Brush over crust.
15. Sprinkle with sanding sugar.
16. Bake until bottom crust is golden and filling is bubbling vigorously, 1 hour 10 minutes to 1 hour 25 minutes.
17. Cover with foil if browning too quickly.
18. Let cool at least 4 hours on a wire rack.
19. Pulse flour, sugar, and salt in a food processor.
20. Add butter and shortening, and process until mixture resembles coarse meal, about 10 seconds.
21. Add water in a slow, steady stream just until dough holds together, no longer than 30 seconds (do not overprocess).
22. Squeeze a small amount of dough; if it doesnt hold together, add more water.
23. Remove dough from processor, and knead once or twice.
24. Divide in half; shape into disks.
25. Wrap each in plastic; refrigerate until firm, 1 hour or overnight.

rhubarb, sugar, cornstarch, salt, lemon zest, flour, unsalted butter, heavy cream, egg yolk, sanding sugar, allpurpose, sugar, salt, cold unsalted butter, cold vegetable shortening, water

Taken from www.epicurious.com/recipes/food/views/rhubarb-pie-392993 (may not work)